CROQUEMBOUCHE

A Croquembouche (or croque en bouche) is a traditional French wedding cake. It is made from profiteroles filled with pastry cream and constructed using golden caramel to stick all the crispy balls of pastry and creamy filling together, resulting in a glorious tower of sweet treats.

I then cover the tower in more caramel and finally whip up a sugar storm of spun sugar to cast a magical shimmering web over the Croquembouche.

You could then choose to have some of my handmade chocolate roses to decorate round the bottom or have some fresh flowers left by your florist for me to decorate the tower once I deliver it.

There are a few things you need to be aware of before choosing a croquembouche for your special cake.
Croquembouche are filled with a pastry cream, the profiteroles are then individually dipped in caramel and stuck together around a cone to produce the wondrous tower of pud!

Due to the size of the towers and because they are covered in spun sugar they cannot go in normal sized fridges and the sugar absorbs the moisture and the spun sugar then goes limp and sticky. Therefore, we need to plan carefully when I will be delivering it and when you’re going to be eating it.
Ideally you want to start eating the croquembouche 4 hours max after it is finished in construction .Once you have cracked it open and started eating it any left overs can go in the fridge and be eaten later on if everyone’s stuffed or you can save some for your newly wed breakfast!! Generally speaking 3 profiteroles is a good portion size for your guests whether it is as a dessert or evening treat.

Croquembouche can be served with Fresh fruit coulis or chocolate sauce. Both go beautifully with the vanilla Cream custard (creme patisserie) .
I have a stand and sword that can be hired to finish the wedding cake table.
You can see both in the pictures to the left.

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